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Follow-Me-Everywhere Butterscotch Pudding. PHOTOGRAPHY \u00a9 2021 BY CHRIS ANDRE<\/p><\/div>\n
Follow-Me-Everywhere Butterscotch Pudding<\/h3>\n
Makes 8 servings<\/p>\n
- \n
- 2 (1\u20444-ounce) packets unflavored powdered gelatin<\/li>\n
- 1\u20442 cup cold milk<\/li>\n
- 8 tablespoons (1 stick) unsalted butter<\/li>\n
- 1 3\u20444 cups lightly packed light brown sugar<\/li>\n
- 1\u20444 teaspoon ground black pepper<\/li>\n
- 1 teaspoon salt<\/li>\n
- 4 3\u20444 cups half-and-half<\/li>\n
- 5 egg yolks<\/li>\n
- 1 cup butterscotch chips<\/li>\n
- Whipped cream, for serving<\/li>\n
- Chocolate shavings, for serving (see Note)<\/li>\n<\/ul>\n
In a small bowl, whisk together the gelatin and milk; set aside to bloom while you make the butterscotch mixture.<\/p>\n
In a large pot, melt the butter over low heat. Add the brown sugar and salt. Increase the heat to medium-high and cook, stirring continuously, until the mixture is smooth and the color turns from gold to brown, 5 to 7 minutes.<\/p>\n
Turn the heat off and, while whisking continuously, very slowly and carefully pour in the half-and-half. (Be careful of the steam that comes up when you pour the half-andhalf; pour a little at a time.) Return the pot to high heat and whisk until there are no sugar solids left and the mixture is almost at a boil.<\/p>\n
In a medium bowl, whisk the egg yolks to break them up. While whisking continuously, slowly pour 1 cup of the hot caramel mixture into the yolks, then whisk to combine. Pour the yolk mixture into the pot and whisk to combine.<\/p>\n
Cook over medium heat until the mixture comes to a simmer. Turn the heat off, add the butterscotch chips, and whisk until they have melted completely. Add the bloomed gelatin-milk mixture and whisk to combine.<\/p>\n
Strain the hot pudding through a fine mesh strainer into a glass baking dish or heatproof bowl. Press a sheet of plastic wrap directly against the surface of the pudding to prevent a skin from forming and refrigerate until cool and firm, at least 4 hours and up to 4 days.<\/p>\n
Before serving, beat the pudding with a rubber spatula or wooden spoon. The gelatin will have firmed it up quite a bit, but with a little muscle, it will smooth right out.<\/p>\n
You can also put it in your food processor or stand mixer. If you do, it will seem a little too runny at first, but it will firm right back up as it sits, so don\u2019t worry. Scoop the pudding into serving cups, top with whipped cream and chocolate shavings, and serve.<\/p>\n
Notes<\/strong><\/p>\n
\u2022 Try this as a pie! Slice a couple of bananas and line the bottom of a graham cracker crust with them. Pour the pudding into the crust and top the pie with whipped cream and chocolate shavings.<\/p>\n
\u2022 To make your own chocolate shavings, use a vegetable peeler to shave off delicate curls from a large bar of dark chocolate.<\/p>\n
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